Not corned beef, fresh corn hash! I saw Emeril do this on Emeril Live and thought I’d give it a try.
Fresh corn is still coming in locally. Where you can get it: in Central Kitsap, Pheasant Fields Farms, Clark Farm, Minder Farms.
Chop 6 strips of bacon into lardons. Take 3 large or 6 small ears of fresh corn and slice off the niblets. Chop one large or two small onions.
Render the fat from the bacon lardons. When the bacon is crispy, add in the onions. Next add the corn. Grind in fresh black pepper and add kosher salt to your taste. Fry until the corn is warm, 10 minutes or so.
Other add-ons: potatoes – if you have an extra baked potato in the vegetable crisper you can slice this in; egg – I scrambled an egg in the same pan.
This is fancy enough for Sunday morning breakfast.